While I like a good vanilla, I'm more of a flavor gal, myself. In fact, if I could duplicate Lemon Custard, I would be in heaven. So, when I was reading the Playing Around page and spotted nuts as an add-in, I naturally thought of Butter Pecan.

I substituted brown sugar for white in the custard recipe and, of course, prepared it my usual way, combining all ingredients and then heating to temperature. The custard was well chilled, having sat in the fridge for two days. Finally, Sunday evening, I was able to prepare the ice cream. I sauteed some chopped pecans in yummy butter, let them cool, then added them to the ice cream just before it was finished.

The first container disappeared before I could get the camera out. This morning I did the photo shoot before anyone else was up, because I just know that the second container of ice cream will be consumed in an instant.

I loved the basic custard base and the fact that it can be customized with any flavor. Great choice! Be sure and stop by the other TWD bakers to read about their variations. You can also find the recipe on Lyn's blog.